New York Times praises the "dining explosion" of Hondarribia

US newspaper New York Times on July 29th published an article on its website praising the "dining explosion" of the Basque town of Hondarribia.

In the article, entitled ''A Dining Explosion in a Tiny Basque Town'' the newspaper enhances the pintxo-bars and restaurants managed by "a crop of talented young chefs in Hondarribia".

The newspaper dedicates a deep article to the famous city of Donostia-San Sebastian as a "revered destination for food enthusiasts" and explains that "apprentices" of by first-rate chefs like Juan Mari Arzak and Martin Berasategui are "extending lofty new standards across the region".

As a result of this, the daily focuses on Hondarribia, which "emerged as one of the best places to experience the region''s ambitious cuisine, and without the parading crowds of San Sebastian, just 13 miles away".

The variety of local produce, a daily influx of fresh seafood, and "what has become a critical mass of new talent" make the seaside town of Hondarribia -according to the New York Times- a point of reference for gastronomy lovers.

The article includes statements of Bixente Muñoz , owner of Hondarribia''s Gran Sol successful pintxo bar and Gorka Txapartegi, chef of Alameda restaurant.